Ingredients
Scale
- 1/8 tsp black pepper
- 2 tbsp low-fat Greek yogurt
- 1 cup diced English cucumber
- 1 tbsp chopped fresh herbs (dill and chives recommended)
- 1/8 tsp salt
- 2 tbsp crumbled feta cheese
- 1/2 tsp fresh lemon juice
- 1/4 tsp grated lemon peel
- 4 slices whole-grain bread
- 2 thin slices red onion
- 1/2 cup alfalfa sprouts
Instructions
- Prepare the Cucumbers: Stir diced cucumbers with a pinch of salt in a medium bowl and let sit for 10 minutes to draw out excess moisture.
- Make the Yogurt Mixture: In a large bowl, combine Greek yogurt, feta cheese, chopped herbs, lemon juice, lemon zest, and black pepper. Mix until smooth.
- Combine Cucumbers with Yogurt: Drain cucumbers and pat dry with paper towels. Add cucumbers to the yogurt mixture and stir until coated.
- Assemble the Sandwiches: Place sprouts on two slices of bread. Spread cucumber-yogurt mixture on top. Add red onion slices, then top with remaining bread slices. Cut sandwiches in half.
- Serve: Enjoy immediately for maximum freshness and crispness.
Notes
- Use English cucumbers for a less watery, sweeter flavor; peel and seed regular cucumbers if using instead.
- Toast the bread to prevent sogginess.
- Assemble sandwiches just before serving to keep bread crisp.
- Optional add-ins: microgreens, baby arugula, or quick-pickled onions for extra flavor.
- Store cucumber mixture separately in an airtight container for up to 2 days in the fridge.
- Prep Time: 10-15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook assembly
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 200
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 5 mg